Selenium supplementation of diets of dairy cows to produce Se-enriched cheese

Ling, Katri; Henno, M.; Jõudu, Ivi; Püssa, Tõnu; Jaakson, Hanno; Kass, Marko; Anton, Dea; Ots, Meelis

doi:10.1016/j.idairyj.2017.03.004

Cited by 17 publications

(22 citation statements)

References 26 publications

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“…A result meriting special attention concerns the Se content, which increased in concentration in both milk and cheese samples obtained from SeG, confirming data previously reported by several studies (Ling et al, 2017;Calamari et al, 2010). Regarding cheese, Ling et al (2017) also highlighted the role of the protein component in determining the transfer coefficient of Se from milk to the dairy product. From this point of view, in the present study, the increase of Se in the "experimental" cheese is not associated with a significant increase of the protein amount, suggesting that amount of protein may not be solely responsible for the observed phenomenon.…”

Section: Discussionsupporting

confidence: 85%

“…Other studies confirmed the potential of Se to enhance the humoral immune defense in the bovine mammary gland (Salman et al, 2009). A result meriting special attention concerns the Se content, which increased in concentration in both milk and cheese samples obtained from SeG, confirming data previously reported by several studies (Ling et al, 2017;Calamari et al, 2010). Regarding cheese, Ling et al (2017) also highlighted the role of the protein component in determining the transfer coefficient of Se from milk to the dairy product.…”

Section: Discussionsupporting

confidence: 79%

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Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese

Ianni

Bennato

Martino

et al. 2019

Journal of Dairy Science

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This study aimed to investigate the effect of dietary selenium supplementation of Friesian cows on chemicalnutritional and volatile fraction of caciocavallo cheese. A sample of 32 Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. During the experimental period, milk yield was monitored, and samples of milk and caciocavallo cheese were collected and analyzed to obtain information on chemicalnutritional composition and volatile compounds profile. Dietary Se integration did not induce variations on milk yield or composition but significantly lowered the somatic cell count (SCC). In both milk and cheese, samples from SeG were characterized by a lower concentration of saturated fatty acids (SFA) and increases in linoleic and rumenic acids. The volatile compounds profile of dairy products was also positively affected by dietary Se intake, with an increase in concentration of free fatty acids, esters, and aldehydes. These results suggest that Se plays a positive role in improving bovine mammary gland functionality and the nutraceutical properties of milk and caciocavallo cheese made therefrom. Such findings could contribute to the production of cheeses with interesting organoleptic properties, although further sensorial evaluations should be performed to deeply investigate these changes and confirm consumer acceptability.

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Section: Discussionsupporting

confidence: 85%

Section: Discussionsupporting

confidence: 79%

Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese

Ianni

Bennato

Martino

et al. 2019

Journal of Dairy Science

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“…In addition, hemoglobin and GSH-Px activity were unaffected by treatment (p > 0.05). However, GSH-Px activity was increased (p < 0.001) throughout the trial (21,274,24,316, and 26,631 U/L; 196.2, 228.7, and 256.0 U/g Hb, for T 0 , T 21 , and T 49 , respectively). No interactions between treatment and time were found (p > 0.05) on these parameters.…”

Section: Whole Blood and Plasma Analysesmentioning

confidence: 94%

“…Accordingly, there is considerable interest in supplementing the diets of lactating animals with organic Se, and there are many studies that show positive results with increased levels of Se in milk [18][19][20][21] and dairy products [22][23][24]. However, most studies used organic Se levels higher than those authorized in the European Union (maximum of 0.2 mg of organic Se/kg of total ration, and total Se (organic + inorganic) cannot exceed of 0.5 mg/kg of total ration) [25]; only Ling et al [24] studied an Se supplementation within the limits of this legislation, but they used levels close to the maximum.…”

Section: Introductionmentioning

confidence: 99%

Can Moderate Levels of Organic Selenium in Dairy Cow Feed Naturally Enrich Dairy Products?

Azorín

Sánchez

Martínez

et al. 2020

Animals

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This work studied the effect of dairy cow ration supplementation with inorganic plus organic Se on metabolic status, milk yield, and the quality of milk and dairy products, especially its Se content. Twenty multiparous Holstein Friesian lactating cows were assigned to two feeding treatments. The cows were fed with 22.5 kg dry matter (DM) of total mixed ration (11.75 kg DM of forage plus 10.75 kg DM of concentrate) by head. There were two different concentrates with the same Se content (0.240 mg/kg of ration DM) but with different Se sources: The control (CON) was supplemented with inorganic Se (sodium selenite); and the other (IOSe) was supplemented with sodium selenite plus organic Se (Sel-Plex®), at 0.144 and 0.096 mg Se/kg of ration DM, respectively. The results indicated that, in general, the IOSe treatment did not modify the metabolic profile, and even decreased the total oxidant status (p < 0.05) and did not lead to a deterioration of quality and yield of milk. However, milk and cheese from IOSe had higher Se content (an increase of 29.7% and 38.2%, respectively) than CON (p < 0.01), but this effect was not observed in yogurt. In general, physical or sensorial parameters of cheeses did not show differences between treatments. Moderate inorganic plus organic Se supplementation may be more effective than inorganic Se, increasing the Se content in milk and cheese, without causing a deterioration in quality or productive parameters.

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“…Ten mid‐lactation Estonian Red dairy cows were supplemented for 64 days with inorganic selenium (0.39 mg kg/feed from sodium selenite) followed by a 57‐day period of supplementation with organic and inorganic selenium (0.44 mg Se kg/feed, provided 50% from sodium selenite and 50% from Alkosel ® ). The 50% supplementation with organic selenium increased the selenium content in blood (from 186.5 to 287.9 μg/kg) and especially in milk (from 17.1 to 51.8 μg/kg) and, consequently, in the Edam‐type cheese made therefrom (from 146 to 361 μg/kg) (Ling et al., ).…”

Section: Assessmentmentioning

confidence: 99%

Assessment of the application for renewal of authorisation of selenomethionine produced by Saccharomyces cerevisiae NCYC R397 for all animal species

Additives¹,

Bampidis²,

Azimonti³

et al. 2019

EFS2

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The Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the application for renewal of authorisation of organic form of selenium produced by Saccharomyces cerevisiae NCYC R397 (Alkosel®) for all animal species. The FEEDAP Panel has delivered two opinions (on 2007 and 2016) on the safety and efficacy of the additive. The additive is characterised as organic selenium mainly selenomethionine (63%); it was initially authorised in 2007 with a content of 2,000–2,400 mg Se/kg (97–99 % of organic selenium) and in 2017 the authorisation was further amended to introduce a selenium range of 2,000–3,500 mg Se/kg. Additionally, in 2013, the initial authorising Regulation was modified to introduce a maximum supplementation selenium from this additive in feed (0.2 mg Se from Alkosel®/kg feed). The evidence provided indicates that the additive currently in the market complies with the conditions of authorisation. No new evidence was found that would make the FEEDAP Panel reconsidering its previous conclusions in the safety for target species, consumers and environment. In particular, the Panel confirms that the use of Alkosel® in animal nutrition does not pose a risk to consumers provided that the maximum selenium supplementation of 0.2 mg/kg feed from Alkosel® is not exceeded, yet respecting the maximum total selenium in feed of 0.5 mg/kg. Data on the characterisation of the additive and studies on skin/eyes effects led the Panel reconsider the safety for the user, concluding that Alkosel® is (i) hazardous upon inhalation, (ii) non‐irritant to skin and considered irritant for the eyes and mucosae, and (iii) a dermal sensitiser and likely a respiratory sensitiser. A recommendation regarding the denomination of the additive under assessment was proposed by the Panel.

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Selenium supplementation of diets of dairy cows to produce Se-enriched cheese

Cited by 17 publications

References 26 publications

Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese

Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese

Can Moderate Levels of Organic Selenium in Dairy Cow Feed Naturally Enrich Dairy Products?

Assessment of the application for renewal of authorisation of selenomethionine produced by Saccharomyces cerevisiae NCYC R397 for all animal species

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